Ingredients:

  • 1.5 lbs pre-cooked octopus tentacles
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried Greek oregano
  • 1/2 tsp smoked paprika
  • 4 cups baby arugula
  • 1 medium fennel bulb, shaved thin
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 1/2 small red onion, thinly sliced
  • 1/4 cup extra virgin olive oil (for vinaigrette)
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Sea salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Whisk the marinade. Combine 3 tbsp olive oil, lemon juice, minced garlic, oregano, and smoked paprika in a large bowl.
  2. Coat the octopus. Toss the 1.5 lbs pre cooked tentacles in the marinade and let them sit for at least 10 minutes.
  3. Prepare the vinaigrette. Whisk 1/4 cup olive oil, red wine vinegar, and 1 tsp Dijon mustard until thick and fully combined.
  4. Prep the vegetables. Shave the fennel bulb and slice the red onion as thinly as possible.
  5. Heat the grill. Bring your grill to medium high heat (about 400°F/200°C) and oil the grates.
  6. Grill the octopus. Place tentacles on the grates for about 3-4 minutes per side until the skin is charred and popping.
  7. Rest the protein. Remove from the heat and let the octopus rest for 3 minutes before slicing into bite-sized pieces.
  8. Toss the base. In a massive bowl, combine arugula, fennel, olives, tomatoes, and red onion.
  9. Combine everything. Add the warm octopus pieces to the bowl and drizzle with the vinaigrette.
  10. Final Seasoning. Add sea salt and freshly cracked black pepper to taste and toss until every leaf is glistening.